This recipe is called Georgian bean salad and makes a glorious lunch or a side dish. It is versatile as it can be eaten warm or cool, easy to prepare and suitable for summer or winter. I have used it as a picnic dish, stored in a leakproof container and then enjoyed in the open air. Team it with bread or toast if you like.
I/4 tsp fenugreek seeds
I tsp coriander seeds
I tsp fennel seeds
Salt and black pepper
3 tbsp oil such as sunflower seed, rapeseed, light olive oil or vegetable oil
1 or 2 onions peeled and sliced
1 x 400g can red kidney beans, drained and rinsed.
Other beans can be substituted such as black beans or cannellini
(I really like the Suma organic beans which are not too pricey)
1 tsp red wine or sherry vinegar
1/2 tsp brown sugar
1/2 bunch fresh coriander (parsley can be substituted if you can’t get coriander)
Small amount of parsley and dill (though if you have other herbs then do use them, I don’t have dill but use fennel instead, I have also used mint, and other soft green herbs)
Heat a small dry frying pan and toast the seeds until fragrant, then crush with a mortar and pestle and a little sea salt. Set aside.
Heat 2 tablespoons of the oil in a frying pan. Add the onions and cook over a medium heat, stirring occasionally until they are amber. Add the beans and warm them through.
Meanwhile mix together the remaining oil, sugar, vinegar, crushed spices, herbs, salt and pepper in a bowl. Stir this dressing through the warm beans and then serve hot or cold.